Corn & Feta Muffins

Corn Feta Chili oil muffin recipe

Corn & Feta Muffins with Thai Crispy Chilli Oil

Perfect school snack for the kids, and a 3pm adult pick me up with a scoop of Yum Phrik. This recipe if from Nagi (Recipe Tin Eats) with my own adjustments to make this flavour.
Prep Time 10 minutes
Cook Time 25 minutes
Course Snack
Servings 12 pieces


  • 1 Muffin tray


DRY Ingredients

  • 250 grams flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda

WET Ingredients

  • 60 mL oil keeps them moist
  • 250 mL milk (I use the liquid from can of corn, then top with milk to make up 1 cup)
  • 60 mL yoghurt


  • 200 grams corn kernals
  • 1/2 diced paprika
  • 1/2 bunch diced herbs (parsley & coriander is nice)
  • 1 tsp dried oregano
  • 100 grams feta, crumbled
  • 3 pieces finely sliced spring onions

To adult

  • 1 tsp Yum Phrik or to taste, per muffin


  • Preheat oven to 180degrees C, line muffin pan with muffin cases
  • Add all the dry ingredients in one bowl and mix well
  • Add all the wet ingredients in one bowl and mix well.
  • Add wet and dry ingredients together. Very roughly mix, lumps are fine, big dry bits are not.
  • Add all the mix-ins to the batter, and give it a mix, do not mix a lot or you will get dense muffins.
  • Divide between muffin cases.
  • Bake for 25 minutes.
Keyword Yum Phrik

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